Crunchy Avocado Kale Bowl with Citrus Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Dressing

Enjoy a vibrant bowl featuring tender kale tossed with creamy avocado, protein-rich tempeh, and roasted chickpeas, all finished with a tangy citrus dressing. The textures and flavors combine fresh greens, savory soy, and a zesty burst, making this bowl a satisfying and nutritious choice.

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NUTRITION

535kcal
Protein
31.8g
Fat
28g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/3 medium Avocado (~100g)

1/2 cup roasted Chickpeas (82g)

4 ounces Tempeh (113g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Slice the tempeh into bite-sized cubes and lightly sauté in the skillet for about 5-7 minutes until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 3

    While the tempeh cooks, massage the chopped kale in a large bowl with a drizzle of lemon juice and olive oil to soften the leaves.

  • 4

    Add the sliced avocado to the kale and gently mix in the roasted chickpeas.

  • 5

    Once the tempeh is ready, add it to the bowl and toss all ingredients together with the remaining lemon juice and olive oil, ensuring everything is well coated with the citrus dressing.

  • 6

    Serve immediately for a delightfully crunchy and fresh bowl, perfect for a wholesome dinner.

Crunchy Avocado Kale Bowl with Citrus Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Avocado Kale Bowl with Citrus Dressing

YOUR SOLIN GENERATED RECIPE

Crunchy Avocado Kale Bowl with Citrus Dressing

Enjoy a vibrant bowl featuring tender kale tossed with creamy avocado, protein-rich tempeh, and roasted chickpeas, all finished with a tangy citrus dressing. The textures and flavors combine fresh greens, savory soy, and a zesty burst, making this bowl a satisfying and nutritious choice.

NUTRITION

535kcal
Protein
31.8g
Fat
28g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

2 cups chopped Kale (67g)

1/3 medium Avocado (~100g)

1/2 cup roasted Chickpeas (82g)

4 ounces Tempeh (113g)

1 tablespoon Lemon Juice (15g)

1 teaspoon Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 2

    Slice the tempeh into bite-sized cubes and lightly sauté in the skillet for about 5-7 minutes until golden on all sides. Season with a pinch of salt and pepper if desired.

  • 3

    While the tempeh cooks, massage the chopped kale in a large bowl with a drizzle of lemon juice and olive oil to soften the leaves.

  • 4

    Add the sliced avocado to the kale and gently mix in the roasted chickpeas.

  • 5

    Once the tempeh is ready, add it to the bowl and toss all ingredients together with the remaining lemon juice and olive oil, ensuring everything is well coated with the citrus dressing.

  • 6

    Serve immediately for a delightfully crunchy and fresh bowl, perfect for a wholesome dinner.